Study of gala apples (Malus pumila) thin-layer microwave drying: drying kinetics, diffusivity, structure and color

• Main Author: KRIAA,Karim
• Publication Date: 2021
• Other Authors: NASSAR,Ahmed Fayez
• Format: Article
• Language: eng
• Source: Food Science and Technology (Campinas)
• Download full: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600483
• topic: microwave drying; kinetics; color change; SEM; design of experience

Abstract The effect of microwave power, sample thickness, and diameter on drying kinetics, effective moisture diffusivity, and activation energy of apple cylinders for microwave drying were investigated. Also, the effect of the microwave power on the quality of the dried apples was studied by measuring the surface color change and scanning the surface structure. The same mass of fresh apples was dried at different power levels. Two diameters and three thicknesses were studied. Aghbashlo model showed the best fitting for the drying kinetics of apple. The drying time was reduced by increasing the power and the diameter, but the thickness had no clear effect. The effective diffusivity values ranged between 1.47 × 10-7 and 24.4 × 10-7 m2/s. The effective diffusivity increased by increasing the three studied parameters. The parameters' effects on the drying time and the diffusivity were studied using a full factorial experimental design. The power and the diameter had the highest effect on the drying time. However, the thickness had the highest effect on the effective diffusivity.